Chef
21/06/10 17:14 Filed in: Chef
The term Chef is used frequently but what does it mean? Originally it meant the main cook or leader of the kitchen but these days it seems to be assigned to anybody who is working as a cook. The tragic reality is that almost anybody can call themselves a chef and for some all it takes is to buy and wear a uniform. The truth however is that the traditional meaning of the word chef remains most important - the leader in the kitchen or the “boss” if you like. The role of the chef certainly involves food and the production of food but it also extends into other areas such as kitchen management, financial issues such as cost of goods, cost of labour, ordering of products, human relations, conflict resolution, planning of future directions, menus and specials.
Sometimes even the chef does not understand his own role. I have a young chef who is able to cook quite well but fails in neglecting some of the other aspects of being a kitchen professional. In this case it is not a matter of him doing something wrong but rather of not knowing how or what to do in some of these higher level areas.
The fact is that the chef has a complex job managing products which have a short life span, managing his own time and those around him, cooking under pressure with considerable stress on occasion, dealing with all manner of last minute contingencies. The chef deserves considerable compassion and understanding given the volatile and multi faceted role he has to perform in often hostile conditions - heat being only one of them.
I think the people that train chefs or more accurately “cooks” do a great job but I would like to see more emphasis on the management context of being a chef rather than a cook. Perhaps it is time for a proper chef’s school or some kind of substantial post graduate qualification for cooks who want to take the extra step and become real chefs.
The person performing the role of chef would be well advised to keep all the aspects of their role in mind too as there are some who simply see themselves as cooks and relegate all other functions to venue management or to some other person. A chef has to be able to organise the activities of the kitchen - not only their own work but of the others in the kitchen. They may plan and price menu items, order supplies, and keep records and accounts. Chefs supervise, train, and monitor apprentices, other cooks and kitchen workers. They check supplies, equipment, and work areas. Restaurant chefs usually prepare a wide selection of dishes, cooking many orders individually. Institutional chefs work in the kitchens of schools, cafeterias, businesses, hospitals, prisons, camps and other venues. They often prepare large quantities of a limited number of entrees, vegetables, and desserts. Chefs weigh, measure, adapt and mix ingredients using various kitchen utensils and equipment. They prepare meat, baked goods, and fruits and vegetables for hot or cold service. Chefs will portion, arrange, and garnish food. They often wash pots, pans, dishes, utensils, and other cooking equipment and help with kitchen clean down. Naturally chefs play a signficant role in meeting statutory health regulations and they have an eye towards maintaining a safe working environment.
In order to succeed in the role of chef, someone who pursues this profession may find their job a whole lot easier if they possess certain traits. One such trait is the ability to communicate . This is a very important attribute to have as there are many individuals who work with the chef in a dining establishment. A chef who can communicate requirements well is one who will not only teach their staff as efficiently as possible but lead and retain their staff as well. Communication skills are key components in the role of a chef.
A chef should also possess the trait of creativity. Creativity is important as it will allow an individual to prepare new and unique recipes and keep the originality flowing throughout their career. People like to go to a restaurant where the food is not only full of taste but unique in some way as well. A creative chef is able to create and combine the originality and uniqueness factors with regard to their menu items.
One who pursues a career as a chef should also possess the positive attribute of professionalism. Since the chef will need to deal with a wide array of individuals such as patrons, managers and staff, it is important that they handle themselves in a professional manner. In particular calmness under "battle conditions" will be well regarded. This is especially true since they are in a senior position in the venue and should conduct themselves in an appropriate manner , respectful of those around them.
Sometimes even the chef does not understand his own role. I have a young chef who is able to cook quite well but fails in neglecting some of the other aspects of being a kitchen professional. In this case it is not a matter of him doing something wrong but rather of not knowing how or what to do in some of these higher level areas.
The fact is that the chef has a complex job managing products which have a short life span, managing his own time and those around him, cooking under pressure with considerable stress on occasion, dealing with all manner of last minute contingencies. The chef deserves considerable compassion and understanding given the volatile and multi faceted role he has to perform in often hostile conditions - heat being only one of them.
I think the people that train chefs or more accurately “cooks” do a great job but I would like to see more emphasis on the management context of being a chef rather than a cook. Perhaps it is time for a proper chef’s school or some kind of substantial post graduate qualification for cooks who want to take the extra step and become real chefs.
The person performing the role of chef would be well advised to keep all the aspects of their role in mind too as there are some who simply see themselves as cooks and relegate all other functions to venue management or to some other person. A chef has to be able to organise the activities of the kitchen - not only their own work but of the others in the kitchen. They may plan and price menu items, order supplies, and keep records and accounts. Chefs supervise, train, and monitor apprentices, other cooks and kitchen workers. They check supplies, equipment, and work areas. Restaurant chefs usually prepare a wide selection of dishes, cooking many orders individually. Institutional chefs work in the kitchens of schools, cafeterias, businesses, hospitals, prisons, camps and other venues. They often prepare large quantities of a limited number of entrees, vegetables, and desserts. Chefs weigh, measure, adapt and mix ingredients using various kitchen utensils and equipment. They prepare meat, baked goods, and fruits and vegetables for hot or cold service. Chefs will portion, arrange, and garnish food. They often wash pots, pans, dishes, utensils, and other cooking equipment and help with kitchen clean down. Naturally chefs play a signficant role in meeting statutory health regulations and they have an eye towards maintaining a safe working environment.
In order to succeed in the role of chef, someone who pursues this profession may find their job a whole lot easier if they possess certain traits. One such trait is the ability to communicate . This is a very important attribute to have as there are many individuals who work with the chef in a dining establishment. A chef who can communicate requirements well is one who will not only teach their staff as efficiently as possible but lead and retain their staff as well. Communication skills are key components in the role of a chef.
A chef should also possess the trait of creativity. Creativity is important as it will allow an individual to prepare new and unique recipes and keep the originality flowing throughout their career. People like to go to a restaurant where the food is not only full of taste but unique in some way as well. A creative chef is able to create and combine the originality and uniqueness factors with regard to their menu items.
One who pursues a career as a chef should also possess the positive attribute of professionalism. Since the chef will need to deal with a wide array of individuals such as patrons, managers and staff, it is important that they handle themselves in a professional manner. In particular calmness under "battle conditions" will be well regarded. This is especially true since they are in a senior position in the venue and should conduct themselves in an appropriate manner , respectful of those around them.
0 Comments
Sous Chef
14/05/10 14:29 Filed in: Jobs
The Sous Chef ,some argue, is the most important person in the kitchen team. This is the person who enables the Head Chef, who steals the limelight, to perform at his best. If this is true then it is vital that the sous chef is carefully chosen not just for cooking skills but also for appropriate attitude. It is the Sous Chef who provides strong support to the Head Chef which is then reflected in the overall outcomes of the kitchen. Your great Head Chef needs a good Sous so take care when hiring the second guy!
Chefs
14/05/10 14:16 Filed in: Jobs
Chefs are responsible for the quality of their work. We often hear this said but what does it mean? In the case of employees then the chefs are expected to perform their duties in order to meet the expectations of the their employers. In the case of contact chefs the picture is slightly different. In this case the chef is expected to perform their duties to meet the expectations of the people contracting them but with a twist. Not only is the contract chef under that “normal” obligation but he also carries the additional requirement to be responsible for his efforts. In other words he is facing the working world with the potential to make loss as well as profit. If a contract chef does not meet the required expectations then payment may be declined which is not the case in an employment situation. A contract chef like a plumber, analyst or any other contractor must “produce the goods” in order to qualify for payment. If your plumber did not fix your problem or worse was negligent in some way ... would you pay him ? I doubt it!
Does this sound a bit severe? Well it certainly ensures that the contract chef will be on his toes and to that extent it is a good thing. The potential for unreasonable assessment of performance is however a lurking problem in the background and it is up to the actual contract itself to have the performance indicators clearly defined so that this is minimised. Both sides are advised to draw up a careful and clear contract so that all parties know in advance what the expectations are and how they will be measured.
Does this sound a bit severe? Well it certainly ensures that the contract chef will be on his toes and to that extent it is a good thing. The potential for unreasonable assessment of performance is however a lurking problem in the background and it is up to the actual contract itself to have the performance indicators clearly defined so that this is minimised. Both sides are advised to draw up a careful and clear contract so that all parties know in advance what the expectations are and how they will be measured.
Hospitality Jobs 2
13/05/10 17:09 Filed in: Jobs
Hospitality Job available right now for Good floor person with supervisor skills in Central Queensland and general waitstaff in Brisbane suburb. Also Restaurant Manager in brisbane - new restaurant opening soon. Lots of jobs in Q for misc chefs and other hospitality staff.
Hospitality Jobs
13/05/10 15:27 Filed in: Jobs
Today I met a representative from Centrelink who explained that the reason we cant get good waitstaff in our restaurant is because is in this part of Central Queensland there are few opportunities for young people to get training in a la carte dining. So we have a situation where there are many young people doing hospitality courses but there are no graduates of these courses who want to work in a decent a la carte restaurant. Apparently they all prefer to work in hotels and bars!
What does this tell us about our training programs? Who is creating the content for these programs such that the graduates of their training only want to work in bars and pubs? Certainly bars and pubs should get their share of trainees but where are the people who want to make more of their hospitality training? Where are the trainers and teachers who inspire their charges to aim higher? What a travesty!
What does this tell us about our training programs? Who is creating the content for these programs such that the graduates of their training only want to work in bars and pubs? Certainly bars and pubs should get their share of trainees but where are the people who want to make more of their hospitality training? Where are the trainers and teachers who inspire their charges to aim higher? What a travesty!
